Who knew you could have cake for breakfast? Yes, it is possible to enjoy a delectable, classic dessert in the form of a nutritious breakfast with this Carrot Cake Oatmeal recipe.
Oatmeal is full of fibre and is known to lower levels of bad cholesterol. If anyone told you that oatmeal is boring and tasteless, they definitely haven't tried Carrot Cake Oatmeal!
Carrot cake is one of my favourite desserts but it’s easy for one cheat slice to turn into 2, then 3. Soon enough half of the cake is gone...in one sitting. This recipe will fill you up without contributing a bunch of calories to your diet.
1 cup of rolled oats
1 medium carrot, shredded (3/4 cup)
1/2 cup of walnuts, chopped
1/2 tsp ginger, shredded!
1/4 cup + 1 tbsp of brown sugar (or Demerara sugar)
2 1/2 cups of water
1/4 cup shredded coconut
3/4 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 cup of raisins (optional)
Dried cranberries (to top)
Prep time: 5 Minutes | Cooking time: 10 minutes
Fill a medium sized pot up with 2 and a 1/2 cups of water. Place the pot on the stove on medium heat. Add the oatmeal and stir for a couple of minutes. Add the shredded carrots and ginger. Stir for a couple of minutes.
Next, add the brown sugar, cinnamon, nutmeg and stir. Stir in the raisins, if desired. Add half of the walnuts and save the other half for topping. Add half of the shredded coconut and reserve the other half for topping.
After a few minutes of stirring to incorporate all of the ingredients, the oatmeal is done and ready to be portioned into ramekins. Fill up 4 ramekins with the oatmeal using a ladle.
Top each ramekin with the rest of the shredded coconut and chopped walnuts. Add dried cranberries on top to add a pop of colour to the oatmeal cups. I usually add some granola to each ramekin for an extra crunch.